In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt and olive oil. Cover and refrigerate for at least 4 hours or overnight.

Preheat the oven to 375°.

Spread the wings on 2 large rimmed baking sheets and roast for about 30 minutes, until firm but not cooked through. (At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until crispy and golden.)

Wash out the bowl. Add the Sriracha, butter, cilantro, lime zest and juice.

In a deep fryer or a very large saucepan, heat the vegetable oil to 375°.

Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. As each batch is finished, add the wings to the sauce and toss well. Transfer the wings to a platter, leaving the sauce in the bowl for the remaining batches.

Friday, November 28, 2008

There are many ways to cook this dish but the end result is equally good. Some like it with more sauce and some like thicker sauce and there is no fast rule as how it should be, just how you and your family like it. This recipe is one of the easiest way to cook this pork.

Ingredients:

1 lb belly or shoulder pork - cut into 1 inch pieces

10 cloves garlic with skin

1 star anise

1 tsp crushed peppercorns

1 1/2 tbsp dark soya sauce

2 tbsp light soya sauce

3 cups Water

Salt to taste

Method:

Combine star anise, dark and light soya sauce, peppercorns and water and bring to the boil.

Add in pork and let pork cook in sauce for 10 minutes before adding the garlic cloves.

Continue to simmer until meat is tender and the sauce is thicken. (if a thicker sauce is desired, cook further)

Adjust taste with salt.

Hard boil eggs can be added to this dish and this dish is best eaten the next day to allow its flavors to develop.

Thursday, November 27, 2008

'Tako' the Japanese word for 'octupus' and 'Yaki' for 'grill. so, if no octupus is used, can this be qualiflied as 'Takoyaki'? I used thick squid to try out this recipe and to play with this pan. If these balls were not accepted with enthusiasm, it will be alright, at least there was not a dent in the pocket - paying for the expensive octupus - the squid was only 99 cents/lb. Surprising, everyone who ate them liked them except me, i liked the batter to be more like pancake rather than this which was like the 'kuih' or pudding texture. Perhaps i chose the wrong recipe but anyway it was a very enjoyable effort flipping the balls.

Wednesday, November 26, 2008

What a colorful dish this was, the purple and orange cauliflowers together with the coral broccoli which is green, created a kaleidoscope. The texture and taste of the cauliflowers are the same as the usual white cauliflower but the green coral broccoli is very tender and sweet.Ingredients:
and

Tuesday, November 25, 2008

This is the most popular recipe for steaming fish in the Teochew repertoire. The perfect combination of the ingredients create its very own flavors which enhanced the smoothness of the pomfret.Ingredients:

1. Wash fish and pat dry. Make a few slits on each side of the fish. Rub lightly on the surface and inside of fish with salt, pepper and corn starch. Then stuff a few shreds of ginger and spring onions into the slits and fish stomach.

2. Heat up 1-2 tbsp oil. Add in the rest of the shredded ginger, pork and mushrooms and stir fry until fragrant.

3. Arrange fish on a steaming tray, arrange toppings over fish and pour mixture from (2) over the fish.

4. Steam over high heat for 12-15 minutes or until cooked.

Garnish with shredded spring onions and chilli.

Note: - when the eyes of the fish has popped out, this is an indication that the fish is cooked.

COUNTDOWN TO THANKSGIVING

3 MORE DAYS TO THANKSGIVING

The turkey should be defrosted - follow the instructions on how to brine, truss and then leave the turkey, uncovered for a vacation - cold drying in the fridge.

While turkey is on vacation, the less fortunate relative - the neck, giblets etc will be taking a hot vacation - they are to be roasted for the gravy.

The stuffing can be prepared today too or if it is too much, prepare the stuffing tomorrow.

Monday, November 24, 2008

This time is little Julianna's 2 year party and the theme was Minnie Mouse. Luckily, i was able to borrow a Mickey Mouse and it was Mickey on Parade. Well that was not a, problem, just cut away the hat and added eye lashes , top with a big red polka dot ribbon and viola - it's Minnie.

Cake:

Follow the recipe for Pandan Chiffon Cake except change the pandan flavor to whatever flavor you desire. I used Raspberry and a tinge of red to make the cake pink.

Sunday, November 23, 2008

Scones with clotted cream and strawberry jam create an oasis of pleasure when you enjoy them with a cup of tea. Scones are best eaten the day they are baked, they will still be good on day two or three, but there is no ignoring the fact that they do start to dry out by then. To prolong their freshness, brush with the honey-butter glaze and they will stay wonderfully moist and flavorful for a good four days. Scones are undoubtedly British in heritage and i am glad that they brought these scones to the Commonwealth and into my kitchen now.

When we celebrated Kevin's birthday, we had a small tea party for him as he is at the moment not eating meat otherwise like the years before, he would love to have a steak dinner.

Ingredients:

1 tbsp lime/lemon juice

1 cup, approximately, whipping cream

3 1/2 cups all-purpose flour

1/2 cup sugar

1/2 tsp salt

4 tsp baking powder

1/2 tsp baking soda

3/4 cup unsalted European butter, cut into chunks

1 large egg

2 tsp vanilla extract

1 cup dried mixed fruits(bloom them in warm water/rum) - dry before using

Finishing touch

Milk or melted butter for brushing

Glaze

1/3 cup honey

1/4 cup unsalted butter

Method:

In a 1 cup measuring cup, put lime/lemon juice in and top up with whipping cream to 1 cup mark and let stand to make soured cream.

Beat egg lightly with vanilla , and add to flour mixture together with soured cream and mixed fruit to form a soft but firm dough.

Stack 2 baking sheets together and line top sheet with parchment paper or silicone pad.

Divide dough into 3, and remove 1 portion of it to place on to parchment paper or silicone pad. Press the dough into a 6 inch disk about 1 inch thick and score into 8 piece wedges. Brush the top with milk or melted butter. Repeat with the other 2 portions.

Bake until scones are nicely browned about 16 - 19 minutes. I like to bake the scones one tray at a time, cos it takes such a short while to cook, and by the time, these first 8 wedges are eaten, the next tray will be ready for the table.

Meanwhile, prepare the glaze by heating the honey and butter in a microwave until the mixture is just simmering about 1 1/2 minutes at high, stirring after 45 seconds.

Brush scones lightly with honey-butter glaze as they come out of the oven. Let stand on baking sheets for 15 minutes and then repeat brushing with more honey-butter glaze.

Serve fresh

These tartlets were also served in the tea party and recipes will be posted shortly. Please do come back to check for these delectable tartlets.

COUNTDOWN TO THANKSGIVING

5 days to Thanksgiving - buy the turkey and leave in the fridge to defrost. You might want to read this High Roast Turkey and check out the sides and desserts in this blog - get all the ingredients required.

Saturday, November 22, 2008

Why is a Denver omelette called a Denver omelette if no parts of Colorado are actually in the filling? Yet another mystery of life. Have to make this omelette for breakfast today to commemorate Denver's 150th year today - HAPPY BIRTHDAY - 5280 @ 150. Perhaps these numbers will be lucky for 4 ekor fans in Malaysia and Singapore.

Quickly pour eggs into pan. While sliding pan back and forth rapidly over heat, quickly stir with fork to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. (Do not overcook—omelet will continue to cook after folding.)

Tilt pan and run spatula under edge of omelette, then jerk pan sharply to loosen eggs from bottom of pan. Fold portion of omelette nearest you just to center. (Allow for portion of omelette to slide up side of pan.) Turn omelette onto warm plate, flipping folded portion of omelette over so it rolls over the bottom. Tuck sides of omelet under if necessary.

Friday, November 21, 2008

When i was in Malaysia, i hated the Kuih Bahulu, not that it nearly choked me to death with their dryness, it is also the task given to us children to beat a huge bowl of eggs and sugar with a springy whisk and it was a chore, it took ages to get the eggs fluffy. Now, it is a different story, having not ate these cakes for awhile, makes me yearn for some. A Kuih Bahulu mould is needed and without it, have to improvise. I have these cast-iron moulds of Alphabets and Animals and gave it a go. They turned out pretty good.

Ingredients:

4 eggs

100 g sugar

100 g all purpose flour (dry fry so as to prevent cakes from sticking to moulds)

1 tbsp cornstarch/tapioca flour

1/4 tsp baking powder

1/2 tsp vanilla extract

Method:

Whisk eggs and sugar in a stand mixer(no more springy whisk) until light and fluffy.

Sieve flour, cornstarch/tapioca starch and baking powder and add 1/3 in to the egg mixture. Fold in lightly and repeat until all the flour is added in. Remember to fold in lightly as not to deflate the egg mixture.

Thursday, November 20, 2008

Fish is my lifesaver for our dinner menu but unfornately we are not blessed with fresh fish, being thousands miles away from the coasts. Trouts and salmons are the only ones sold in the supermarkets as fresh. In the asian markets, pink tilapias are swimming in the tanks, the rest are frozen. I like to buy frozen fish as i find them to be still good when thawed, the ones which are sitting on ice and looked fresh are actually defrosted.

Wednesday, November 19, 2008

A traditional Sichuanese noodle dish that used to be a common street food acording to Wiki. Dan Dan Noodles are named after the bamboo shoulder pole (dan) that the street vendors used to carry their stoves, noodles, and secret sauces. There's no one original "dan dan noodles," and below is my version of it.Ingredients:

1 lb dried wheat noodle

1 1/2 lb lean pork, minced/ground pork

1/2 tbsp ginger, minced

2 tbsp garlic, chopped

2 tbsp chopped sichuan char choy

3 tbsp light soy sauce

1/2 tbsp dark soy sauce (optional)

3 tbsp broad bean spicy sauce

1 tsp sichuan peppercorn

salt & pepper

cornstarch solution (1 tbsp cornflour + 3 tbsp water)-optional

Garnishes

Sichuan peppercorn oil

Sichuan red chili oil

spring onions, cut fine

Julienned Cucumber

Method:

1. Heat 4 tbsp vegetable oil in wok, then add the Sichuan peppercorns and fry till fragrant, about 1 min. Discard the peppercorns, leaving the oil in the wok. Add the pork, char choy, ginger and garlic and fry, breaking up the meat. Add the soy sauce, bean paste, salt and pepper to taste.

2. Liquid will come out from the meat. Continue frying under medium heat until all the liquid dries up. Add the cornstarch solution if you like the meat topping to be moist.

2. Bring a large pot of water to the boil. Drop 1/2 the noodles in, and quickly stir with chopsticks to separate the strands. When it boils again, stir it for 30 seconds and add in a cup of cold water, when the water comes back to the boil, stir and remove the noodles and dunk in cold water , to stop the cooking.

Bring the water back into a boil and repeat with the other half of the noodles.

Tuesday, November 18, 2008

You will not believe that this rommaine costed only 79 cents and it was so huge and the leaves so crispy and sweet. Two pieces of fu yee made a very flavorful sauce and together with the crushed garlic, this dish is delectable.

Ingredients:

1 big head rommaine

2 pieces fu yee (fermented bean curd)

3 - 4 crushed garlic

a dash of fish sauce

5 - 6 tbsp oil

Method:

Heat oil and add in fu yee. Mash fu yee and saute until fragrant.

Add in crushed garlic and when garlic is golden brown, add in the rommaine. Fry until rommaine is wilted, add in a dash of fish sauce.

Monday, November 17, 2008

I remembered that this dish is called Sothy but everytime i asked my indian friends, they seemed to blink and i feel silly for asking. So, everytime i make this dish, i will say it is coconut milk curry and would not dare to say that it is called Sothy. I was very delighted, when i searched in the net and found this statement "Kiri hodi: a Sri Lankan curry sauce, made with coconut milk, onions andturmeric. Also called pol kiri and sothy. Kiri is a Sri Lankan word for coconut." The blink i get must be from indians who are not Sri Lankan. Ingredients:

4 pieces spanish mackeral steak

1 x 400 ml can coconut cream

2 slices ginger slices - julienned

1/2 tsp tumeric powder

1 tomato (optional)

Green or red pepper(optional)

salt and lime juice to taste

Fried shallots and cilantro for garnishing

Method:

Put all the ingredients to cook and the dish is done when the fish steaks are cooked.

Sunday, November 16, 2008

This is something new to me when belacan is concerned. To me, belacan is for Sambal only and thanks to great cooks who are so innovative to come up with new flavors like this, adding belacan powder into a flour which is used for coating meat for deep frying. This belacan flavored flour mix must be very popular as there are so many brands to choose from. I was given at least 3 brands and all of them are pretty good, the belacan is quite mild and for the brave, do add in more belacan and chilly to move this dish to another level.

Saturday, November 15, 2008

Yesterday we had our first frost of the season. The snow might have come early morning as when i woke up, i was greeted with snow covered everything and it must be heavy and wet, cos it broke the trellis of my clematis. Well, this was expected and when it shopped snowing, time to shovel the driveway - what a chore? How i wish i was in Malaysia then? To compensate and soothe my homesickness for the tropics, i cooked this Laksa Lemak. I have not eaten this before and only knew about it when a May Leng, went home to Penang and send me a few packets. Thank you May Leng for introducing me to this Laksa. Without your kindness, i would never have known that Hup Loong has such a delicious product.Ingredients:

Friday, November 14, 2008

This Acar is unique as it is made with 'Buah' in Malay, meaning fruit. All sorts of dried fruits can be used and the aroma of the sambal with the dried fruits create a special lingering fragrance that enlivens the tastebuds. This effect must have come from the 'kum cho/liquorice' in the dried fruits. This is an easy dish to prepare if you do not have to make the sambal from scratch. All you readers should know me by now, shortcut way is the way to go. Look into your pantry/freezer for a packet of sambal/premix, it could be for Assam Fish/Seafood, better still, sambal tumis and you are set to make this Acar.

If you are to make the sambal paste from scratch, follow this recipe Garam Assam Paste

Ingredients:

2 cups assorted dried fruits - preferably pitted

1 packet sambal tumis

2 tbsp vinegar

1 tbsp cooking oil

Method:

Heat cooking oil and add in the sambal tumis. Saute until fragrant.

Add in the fruits and vinegar. Cook until well combined.

Dish out and set aside to cool.

When cooled, put acar into clean jars.

Acar goes very well with fragrant rice. Try it as a topping for bread, spread some to your burgers, be adventurous with it, there is endless possiblilties with this.

Note:

if the dried fruits are too dried, cook them with water and a pinch of baking soda.

Thursday, November 13, 2008

There are two forms of the plant, one (often with white flowers) producing sweet almonds, and the other (often with pink flowers) producing bitter almonds. The kernel of the former contains a fixed oil and emulsion. Bitter almond (Pak Hung) should not be confused with "sweet almond." Sweet almond seeds do not contain amygdalin and can be eaten, whereas bitter almonds can be toxic. The poisonous hydrocyanic acid contained in bitter almonds breaks down when heated, so the poison is unlikely to accumulate when used in any cooked dish. It is unwise to eat raw bitter almonds. Serious almond poisoning is rare in adults, but children may die after eating just a few bitter almonds.

China sweet almond (Lum Hung) is tested, it's physical item and chemical essential are same as American almond. Just their appearance shapes are different.

Wednesday, November 12, 2008

Had to play with my new toy, a Danish aebelskiver pan. It made very good pancake puffs with no or whatever fillings you desire. Have even made TAKOYAKI which i will post soon. In the meantime, if you have one of this pan you can start to have fun making some of these puffs by just using this recipeFlapjack . Please watch How to make aebleskiver video to have a clearer understanding on how it should be doneIngredients:
Same as Flapjacks

Heat the pan and grease the holes. Keep the heat at medium.Pour enough batter to fill the holes. Not filling the cups completely full is suggested to getting them to turn easier- remember, they will expand slightly as they cook! 3/4th full is about right.Lift the batter by 1/3 to one side, continue this procedure for all the other holes. Then come back to the first hole and lift the batter to more than 1/2, repeat procedure with the other holes. Finally, flip the batter in the first hole and the rest. The batter has become a ball now and flip the balls over for even cooking.

Tuesday, November 11, 2008

As i have mentioned so many times that my grand daughter, Renee, is such a picky eater but she ate this at a friend's house, which nearly made me fall off the chair. Although this is not very healthy as they are fried, she likes it and that's what counts.

Monday, November 10, 2008

It is still the same old watermelon. We ate, made drinks and floats with the flesh and then made pickle with the rind and now a warm sweet drink with the rind. Nothing to throw away so no cause to complain.Ingredients:

Watermelon rind with skin

Rock sugar according to taste

Method:

Put watermelon rind in a big pot and enough water to cover the rinds.

Bring to the boil, then reduce heat and let it simmer for at least 1 hour.

Remove and discard rind.

Add rock sugar according to your taste. Stir until the rock sugar dissolve.

Sunday, November 09, 2008

I have always grumbled and said that it is such a waste to get rid of the rind but i do not grumble anymore when our friend, robyn told me that her dad will make a pickle with the rind of the watermelon. So everytime, we have watermelon, the rind will be made into pickle and a very delightful sweet drink. Look out the the sweet drink recipe tomorrow.

Saturday, November 08, 2008

Fresh watermelon may be eaten in a variety of ways and is also often used to flavor summer drinks and smoothies.

Watermelon contains about six percent sugar by weight, the rest being mostly water. As with many other fruits, it is a source of Vitamin C. It is not a significant source of other vitamins and minerals unless one eats several kilograms per day.

Watermelon seeds are rich in fat and protein and are widely eaten as a snack.especially in China, competing with sunflower seeds.

Watermelon rinds are also edible, and sometimes used as a vegetable. In China, they are stir- fried, stewed, or more often pickled. When stir-fried or pickled, the skin and fruit has to be removed using. Look out for the Watermelon Pickle recipe tomorrow.Ingredients:

Friday, November 07, 2008

This Pandan Kaya Fudge Cake was a rave in Malaysia in 90's and i don't know if it is still a star attraction in the bakeries. This tropical harmony of coconut and agar agar makes this a sweet treat that tastes like jello but cuts like a cake. This cake will cause oohs and aahs the minute it is presented and will immediately bring smiles on the first bite.

As soon as the cake is removed from oven, quickly invert the pan and let it cool. (i invert cake on to a cake rack and place cake rack on top of a colander)

When the cake is completely cool, run a knife around the sides of pan to remove the cake(i remove the foil and tear it carefully).

Slice cake into 3 layers.(Remove the brown layer from the top of cake - that was what i forgot to do)

Method for pandan Kaya:

(1) Put all the ingredients into a pot and stir till evenly mixed.

(2) Cook over medium heat till mixture thickens and smooth. Cool slightly before using. Make sure it is still in pouring consistency.

(3) Place a slice of sponge cake into a cake ring, pour in some kaya and continue the same process till the last layer is covered with pandan kaya. Press slightly after layering the cake onto the kaya and make sure that the kaya fills the sides on the last layer.

(4) Leave aside to cool and set before chilling in the fridge.

(5) Remove cake from cake ring and cover the whole cake with dessicated coconut. If you are using an ordinary cake pan, line the cake tin before putting in the first layer of cake and when removing cake, introduce air in by folding 3 or 4 strips of paper and slipped them to the side of cake. Cake will then dislodged easily.